Name: Bakewell traybake
Total time: 1 h 30 min
Yield: Makes 12 slices
Ingredients: 375g ready-made shortcrust pastry; 200g unsalted butter, softened; 200g caster sugar; 3 eggs; 2 tbsp plain flour, plus extra for dusting; 100g ground almonds; 150g desiccated coconut, plus 60g toasted to decorate; 1 tbsp whole milk; 6 tbsp black cherry jam; 10-12 fresh whole cherries, pitted and halved

375g ready-made shortcrust pastry
200g unsalted butter
softened
200g caster sugar
3 eggs
2 tbsp plain flour
plus extra for dusting
100g ground almonds
150g desiccated coconut
plus 60g toasted to decorate
1 tbsp whole milk
6 tbsp black cherry jam
10-12 fresh whole cherries
pitted and halved

Method

step 1
Line a 25cm x 20cm rectangular brownie tin with baking paper. Roll the pastry out on a lightly floured worksurface to about 3mm thickness, slightly larger than the tin. Line the base of the tin with the pastry, trimming any excess, then prick with a fork and chill for 30 minutes.
step 2
Heat the oven to 180C/fan 160C/gas 4. Line the tin with more baking paper (on top of the pastry) then fill with baking beans and bake for 15 minutes. Take out the tin, remove the beans and the top layer of paper, and cook for another 5 minutes or until the pastry is sandy coloured and cooked through. Take out of the oven and cool.
step 3
Beat together the butter with the caster sugar until pale and fluffy. Add in the eggs, one at a time, beating between each, then add the flour and mix until fully combined. Finally, fold in the ground almonds and desiccated coconut until just combined, then add the milk to loosen the mixture.
step 4
Spread a thin layer of jam over the pastry and spoon over the almond mixture, keeping it as level as possible. Gently press the cherries evenly in the cake so that you can still see them. Top with the remaining toasted coconut and bake in the oven for 30-35 minutes or until set. Remove from the oven and leave to cool in the tin completely. Cut into slices and serve.